Texan Crock-Pot Roast 3 lbs brisket, shoulder, or chuck roast 1 teaspoon salt 3/4 lb carrots, peeled, trimmed and chopped 1 large onion, peeled and chopped 1 cup ketchup 1/2 teaspoon coarse ground black pepper 1/4 cup Worcestershire sauce 1 teaspoon dry mustard 3 cloves garlic, pressed 1/4 cup lemon juice (fresh or reconstituted) Cut brisket into medium size chunks. Sprinkle with salt. Place in carrots and onions in bottom of slow cooker. Place brisket on top. Mix together remaining ingredients and pour on top of brisket. Cover and cook on low for 8 to 10 hours. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page